Calamansi Lime

November 10th, 2009 | Fruit Maven

If you’ve been looking to impress your boss (aka The Golf Pro) with a dual purpose golf ball/cocktail base, then this is the fruit for you!

APPEARANCE Rating: ★★★★☆

Cute little orange skinned fruit slightly bigger than the diameter of a quarter with bright orange flesh.

AROMA Rating: ★★★★★

Gorgeous and very aromatic, complicated citrus fragrance.

TEXTURE Rating: ★★★★☆

Peel is thin, tender and eatable while the inside flesh is juicy, juicy, juicy with minimal seeds.

TASTE Rating: ★★★★☆

The peel has a very grown up sweetness to it while the inside is like a sour orange.

OVERALL Overall Rating: ★★★★½

Biting in to this lime is so complicated it is ridiculous. It’s like a cross between a lemon, a tangerine, a kumquat, a hand grenade and a water fight. First of all it claims to be a lime but it looks like an orange – my brain does not compute this and is confused even as I bring it to my mouth. Second of all you can eat the peel, which is contrary to everything I generally believe about items that look like an orange (or a lime for that matter). When you bite into it you taste this very pleasing and complex sweetness followed extremely closely by a jarring sour juicy explosion. So you can see why I ran directly to the fridge and made a gin and juice. It was an emergency! I’m not saying this has anything to do with the urgent beverage situation, but I am smitten with this little citrus. Not exactly a snacker, but just so darned fun.

FRUIT

Calamansi Lime

VARIETY

Unknown

PEAK

Fall

ORIGIN

China but extremely common in the Philippines

GROWN

Farmer Steve Inc.
Ramona, CA

PURCHASED

Farmer’s Maket

NOTES

Also called kalamansi lime, musk lime, golden lime, scarlet lime, calamondin orange, china orange, and panama orange. The skin color can be either orange or green.

9 Comments

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  • davecito Jan 31, 2010 at 8:39 pm

    Delicious – they figure into some Philippine dishes that are beyond my abilities, but try them in (1) salsa, (b) marmalade, or (3) pie – find a good lemon pie recipe, and use calamansi instead.

  • Fruit Maven Feb 2, 2010 at 8:35 am

    oh yes – I think calamansi bars (reminiscent of lemon bars) would be luscious. Someone should make that for me.

  • Mimi Jan 31, 2012 at 8:16 pm

    Thank you for explaining these! I just bought some Kalamansi/honey syrup on a whim from the local Thai/Viet grocery. I am putting it on nearly everything, I LOVE IT! Never dreamt it looked like THIS w/ a taste like THAT. That would definitely be trippy to eat one, w/ your brain focussing on the “orange” image!

  • Mimi Jan 31, 2012 at 8:17 pm

    PS I hate watermelon, too. My friends look at me like I’m a Commie, but that mealy texture/seeds/lack o’ flavor always put me off!

  • Fruit Maven Feb 1, 2012 at 11:57 am

    Hahaha Mimi! YES! Exactly.

  • Bob Jan 24, 2013 at 3:23 pm

    My grandmother had one of these trees in her back yeard in San Pedro, CA. I had forgotten all about them until a member brought a bowl of them to my local Y. I like them every bit as much today as I did 60 years ago.

  • Dirk Diggler Aug 5, 2014 at 9:11 pm

    Thinly slice these and candy them as you would ginger. Fantastic!

  • Roger Werner Feb 22, 2015 at 5:02 pm

    Sun Tropics of San Ramon California (Bay Area) makes a Calamansi Lime Aide. I love lime aide, almost any. I have a lime tree (and 2 lemon trees including a Meyers) and and an orange in my yard so I’m definitely into citrus. I bought this product expecting a ‘lime’ drink and when I tasked it, the taste blew me away. The juice of orangey but it doesn’t taste like an orange. Nor does it taste anything like a lime. The juice is made from fresh squeezed limes (so it has a shelf life). It has real sugar and filtered water. No preservatives. It’s absolutely delicious. I drank a half gallon in an afternoon and wished I had some good gin! Yea, PERFECT gin mixer! Not sure this juice would be available outside the regions growing the fruit since it is just juice, sugar, and water. If you can get it try it. I’m going to look for the fruit. Eating the rind? What a trip. I can’t wait!

  • buffewo May 19, 2015 at 6:04 am

    Discovered these recently when a coworker from the Philippines gave some to my wife. Have been eating them ever since. Love the sweet after that sour bite. Use them for any lemon/lime application, but flavor is way more complex. Those that survive the way in from the car are great as a squeezed splash over pancit,pad thai, etc. I’m hooked.

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